Grilled Raspberry-Chipotle Chicken Salad

(1)
1 reviews.
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings

Ingredients

4
boneless skinless chicken breasts (about 1 1/4 lb)
1
cup raspberry chipotle sauce
1
bag (10 oz) ready-to-eat mixed salad greens (such as romaine, iceberg and leaf lettuces)
1
pint (2 cups) fresh raspberries
1/4
cup butter toffee glazed-flavored sliced almonds (from 3.75-oz package)
2
tablespoons olive or vegetable oil
3
tablespoons orange juice

Directions

  1. 1 Heat gas or charcoal grill. Brush both sides of chicken with about 1/4 cup of the raspberry chipotle sauce.
  2. 2 Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes. Turn chicken; brush with 1/4 cup of the raspberry chipotle sauce. Cover grill; cook 3 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
  3. 3 Arrange salad greens on 4 serving plates; top with raspberries. Cut each chicken breast into slices; fan over salad greens and raspberries. Garnish with almonds.
  4. 4 In small bowl, beat remaining 1/2 cup raspberry chipotle sauce, the oil and orange juice with wire whisk until blended. Drizzle over salads.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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